Garlic

Store fresh green garlic and scapes in the refrigerator for a week or more. Cured heads garlic will keep at room temperature for weeks, or even months.

​

Green garlic -- which is the young bulb, harvested early -- is milder and sweeter than cured garlic. You can use the tender greens, as well as the white stalk, as you would “green onions,” or scallions. Use green garlic to make a salad dressing or have it in a rice bowl with spinach. Try it in a frittata, pasta, soup, or on toast.

​

Garlic scapes are the flower stalk of hardback garlic.  They taste like a garlicky green bean!  Use raw in pestos or compound butters, dice and use in place of garlic in any recipe, roast or grill whole with a little bit of oil and salt. Try throwing into stir-fries or even pickling.

​

We save our garlic seed year to year, with the original seed coming from Fedco Seeds in Maine years ago. We  incorporate garlic into almost every meal -- pounding it with fresh herbs for pestos, adding it to salad dressings, roasted vegetables or soups. If you’re feeling under the weather, eat a little raw garlic or try making fire cider to have on hand throughout the winter.